Oatmeal Buttermilk Pancakes

2 cups rolled oats
2 cups buttermilk
½ cup all-purpose flour
2 T brown sugar
1 tsp baking powder
1 tsp baking soda
½ teaspoon salt
2 eggs, lightly beaten
½ cup (1 stick) unsalted butter, melted and cooled a bit
Vegetable oil or spray, for greasing the pan
Maple syrup

Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover and let sit for at least 30 minutes or even overnight (refrigerated, if overnight). In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Add the beaten eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend (the batter will be very thick).

Warm a large nonstick skillet or griddle over medium-high heat, and grease with just a little bit of oil (skillet is hot enough when water droplets and skip around). Ladle ¼ to 1/3 of the batter onto the skillet, brown on one side, the carefully flip and brown on the other (turn heat down a little of pancakes are browning too quickly).

Serve with maple syrup.

Try adding fresh berries or slices of bananas or topping with a compote of dried or fresh fruit.